Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Preparation

Get a big pot of water boiling. It’s so much easier to have it at a boil when you’re ready rather than waiting for it to boil. We all know how that goes. Don’t salt the water until you’re ready to drop the pasta.

Get a pan going over medium/high heat. Add enough olive oil to coat the bottom of the pan. Dice your onion and add that to the pan with salt and pepper and red pepper flakes. Let that cook for about 6-8 minutes.

Add your ground turkey and cook until brown.

Add your garlic, wine and chicken stock. If you don’t have or want to use wine, use all stock. If you don’t have chicken stock, use beef. If you don’t want to use stock, go all wine.

Give that a mix and let it cook down for few minutes.

Add your spinach and nutmeg and in moments it will wilt into nearly nothing.

Reduce your heat to low and let these flavors cook together.

Salt your water and drop your pasta in the boiling water. Cook according to package instructions.

Once your pasta is almost ready, add into your meat mixture the cheese, a little pasta cooking water and a touch of heavy cream. Give this a mix and remove from the heat.

Drain your pasta and you’re ready to get your eat on!

If you have basil, top with some basil. If you want more cheese, grate more on! If you want fresh flavors, add some lemon zest and parsley.